Ingredients
- 320 g orzo or pearl barley
- 200 g spring onions (about 20)
- 2 cloves of garlic
- 20 g white wine vinegar (aceto bianco)
- 1 vegetable stock cube
- 600 g water
- 75 g hazelnuts
- 2 organic lemons
- 60 g Parmesan cheese
- 30 g olive oil
- 1 tsp of salt
- Pepper
Instructions
- Preheat oven to 80°C. Cut 1 lemon into thin slices and place on a baking tray with baking paper.
- Bake the lemon for 40 - 50 minutes, turning them after 20 minutes. Set aside two or three lemon slices for decoration.
- Place the parmesan and thin lemon slices in the bowl and grate for 10 sec/speed 10. Transfer the grated parmesan and lemon slices to a container and set aside.
- Place the spring onions and garlic in the bowl and chop for 5 seconds on speed 5.  Scrape down the sides of the bowl with a spatula. Add the olive oil, then fry for 3 min/120°C/speed 1.
- Add the orzo and fry for 3 min/120°C/speed 1, without the measuring cup. Add the white wine vinegar and cook for 1 min/100°C/speed 1, without the measuring cup.
- Add the water, stock cube and salt, then scrape the bottom of the bowl with the spatula to loosen the Orzo if necessary. Cook for 12-13 min/100°C/speed 1, replacing the measuring cup with the cooking basket on the bowl lid to avoid splashing, then transfer to a dish.
- Add the parmesan and grated lemon and mix.
- Season to perfection with salt and pepper.
- Serve with toasted hazelnuts and lemon slices.
Picture & Recipe: Liz Sinner
